Venturing out on my own for the first smoke!

Discussion in 'Beef' started by handleyc12, Apr 17, 2013.

  1. Hello gentlemen and ladies.  I am new to this forum, but once I found it I could not get off so I had to subscribe.  Looking forward to reading everyones post.  I was recently given a Master Forge 50.15-in 20 lb Cylinder Piezo Ignition Gas/ Charcoal Vertical Smoker  from my father in law and we have smoked a few things already, but now he has gone back home to CA, I am in NC, and I am venturing out on my first smoke.  Looking to smoke a nice flat cut brisket, but had a couple questions about what everyone has done.  First one is do you smoke with fat cap up or down?  I am looking to do a nice low/slow cook at around 250 degrees.  Secondly, does anyone have any suggestions on injections or rubs?  I am thinking of injecting versus marinating, but still letting it sit over night in a cooler after injection.  Any help would be appreciated.  Thank you

  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Hi Chris!  why dont you pop over to Roll Call while you are playing/smoking today and let us give you our proper SMF Howdy Do?

    I do fat side the fats can melt and make that brisket nice and juicy!  I just use SPOG (salt pepper onion powder and garlic powder) on mine.  No fuss no muss!

  3. I have just completed the "Roll Call".  As for today, I am not smoking anything :-(.  I am getting ideas and my questions out of the way, but will be doing the brisket in about two weeks.  This weekend I will be smoking some chicken breasts, so if anyone has a wonderful brine they would like to share that would be amazing.
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi, Chris, and welcome!  I like to smoke my brisket with the fat cap up, but opinions on this vary.  Best advice is to try it both ways and see which gives you the best results.  Same goes for rubs and injections.  I don't always inject a brisket, but when I do its usually a simple beef broth and worchestershire mixture.  For rubs, I sometimes use Tulsa Jeff's rub when I really want to crank out a good bark, but most often I keep is simple with a SPOG (salt, pepper, onion powder, garlic powder) Rub.  Whatever you choose to do, good luck!  And don't forget the Qview!  [​IMG]
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Here's what I like for a poultry brine.  Many other members here use it as well.

    Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
    1 ½ Gal Water
    ½ C Salt - Kosher
    ½ C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice (Louisiana Cajun Seasoning)
    2 tsp Celery Seed

    Good luck!

  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hi Chris. Red has you covered on a good brine. As for brisket, I am a fat side down guy. I do it that way to get a good bark. However, I then pan and foil with beef broth at about 160 IT. Try it both ways and see what YOU like. Happy smokin'.

  7. Red,

    Thank you for the brine. I will definitely give that a try. To everyone else so far, thank you for input. I may just have to smoke one of each, fat cap up and down. As for everyone who has mentioned the SPOG, is it a 25% per ingredient? Thank again

  8. austinl

    austinl Smoking Fanatic

    In my opinion about the fat caps; the only real difference you might notice is how evenly the bark forms.  I.E., fat side down will insulate the bottom and will give the sides and top a more even bark while fat side up will insulate the top and give the bottom an extra thick bark and more even on the sides.  I don't buy the whole "self basting" theory.  Honestly the best advise anyone could give you on a brisket is not to do too much to it.  Give it a simple rub-down, keep your smoker going nice and easy but steady and have PATIENCE!  People turn briskets into dog food by getting inpatient with them and fiddling around doing all kinds of silly things to them.

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